Pecan Crusted Blackened Catfish
By: Chef Judson Todd Allen
Prep Time: 10 minutes
Cooking Time: 20 minutes
6 catfish filets
½ cup pecans, finely crushed
½ teaspoon honey
3 tablespoons blackening seasoning
1 tablespoon parsley, finely chopped
1 tablespoon, CHEF BLEND Hot Sauce
2 tablespoons grape seed oil
In a large mixing bowl whisk 1 tablespoon of oil, honey and hot sauce for marinade. Add catfish to bowl and toss to completely coat each piece. Cover and refrigerate for approximately 5 minutes.
In a baking dish, add pecans, parsley and blackening seasoning. Combine all ingredients.
Remove catfish from refrigeration and coat both sides of the fish with the pecan and blackening seasoning mixture.
Add 1 tablespoon of oil to a cast iron skillet and bring to high temperature. Transfer coated fish to hot skillet and cook (about 3 minutes) on both sides or until dark golden and flakey.
Serve with lemon wedges for garnish.